Tangy Mint Lamb Chops Recipe

By | Published | Mutton and Lamb | No Comment

Lamb Chops – 1 kg, cleaned
Cumin Powder – 1 tsp
White Pepper – 1 tbsp
Garam Masala – 2 tsp
Lemon Juice – 5 tsp
Salt to taste
Cream – 4 tbsp
Yoghurt – 3/4 cup
Mint Chutney – 1 1/4 cup
Cornflour – 2 tbsp
Papaya Paste – 3 tbsp
Garlic Paste – 1 tbsp
Ginger Paste – 1 tbsp
Fenugreek Powder – 1 tsp
Refined Oil for basting

1. Mix cumin powder, white pepper, garam masala, lemon juice and salt together.
2. Rub the paste into the lamb chops and marinate for 1 hour.
3. Mix cream, yoghurt, mint chutney and cornflour.
4. Add the remaining ingredients (except oil) and whisk to a fine paste.
5. Mix with lamb chops and marinate for another 2 1/2 – 3 hours.
6. Skewer lamb chops 2cm apart and roast in a preheated (180C/350F) oven for 8-10 minutes.
7. Hang the skewers for a few minutes to allow excess marinade to drip off.
8. Baste with oil and roast for another 4-5 minutes.
9. Sprinkle lemon juice.
10. Garnish with slices of cucumber, tomato and onion.
11. Serve hot.

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